Osmotic Dehydration of Fruits and Vegetables

2006 ◽  
pp. 691-714
Keyword(s):  
Fruits And Vegetables ◽  
Osmotic Dehydration

Mass Transfer Modeling and Shrinkage Consideration during Osmotic Dehydration of Fruits and Vegetables

2011 ◽  
Vol 27 (4) ◽  
pp. 331-356 ◽  
Author(s):  
Hilaire Nahimana ◽  
Min Zhang ◽  
Arun S. Mujumdar ◽  
Zhansheng Ding
Keyword(s):  
Mass Transfer ◽  
Fruits And Vegetables ◽  
Osmotic Dehydration ◽  
Mass Transfer Modeling

Osmotic Dehydration of Fruits and Vegetables

2020 ◽  
pp. 691-713
Author(s):  
Piotr P. Lewicki ◽  
Andrzej Lenart
Keyword(s):  
Fruits And Vegetables ◽  
Osmotic Dehydration

Impact of gamma irradiation and osmotic dehydration on quality characteristics of guava (Psidium guajava ) slices

2017 ◽  
Vol 36 (03) ◽  
Author(s):  
M. Srijaya ◽  
B. Shanthti Priya
Keyword(s):  
Fruits And Vegetables ◽  
Osmotic Dehydration ◽  
Sucrose Concentration ◽  
Psidium Guajava ◽  
Process Time ◽  
Physico Chemical ◽  
Colour Changes ◽  
Irradiation Dosage ◽  
Pre Treatment ◽  
Shelf Stable

A multi-target (combination preservation) technique has been extensively applied to develop minimally processed and completely stabilized shelf stable food produces. A combination of irradiation and osmotic dehydration decrease the need for thermal treatments for enhancing the shelf life and microbial safety of cut fruits and vegetables. The present study aims at identifying combined effect of ã-irradiation pre-treatment and osmotic dehydration treatment on guava. The guavas packed in LDPE pouches were irradiated at 0.25 kGy, and 1.0 kGy dosages at the dose rate of 2.75 kGy/hr. The guava slices with and without irradiation were infused for osmotic dehydration process. Optimization of the process time (3,6 and 9 hr) was also investigated. Further, stored guava slices were analyzed for their physico – chemical, antioxidant and microbial analysis. Mass transfer kinetics of guava slices osmotically dehydrated in sucrose solutions were significantly affected by irradiation dosage and sucrose concentration and treatment duration. The evaluation of hurdle approach on guava slices showed that, combination treated slices were significantly less susceptible to nutrient and colour changes during storage. The synergy between the irradiation and dehydration also resulted in adequate microbiological stability of the slices.

scholarly journals Optimization of processing conditions for osmotic dehydration of orange segments

2018 ◽  
Author(s):  
S. N. Patil ◽  
S. M. Shingade ◽  
R. C. Ranveer ◽  
A. K. Sahoo
Keyword(s):  
Water Loss ◽  
Weight Reduction ◽  
Fruits And Vegetables ◽  
Osmotic Dehydration ◽  
Alternative Methods ◽  
Small Scale ◽  
Process Conditions ◽  
Tropical Fruit ◽  
Solid Gain ◽  
Sugar Syrup

The orange is 5th most important tropical fruit in the world production. The juice or pulp is extracted from the oranges and preserved for further use. Whereas for fruits and vegetables, osmotic dehydration is considered as one of best method for preservation. Hence in the present research focus on optimize process conditions for osmotic dehydration of orange segments. Fresh orange fruits were peeled and segments were separated. These segments were osmotically dehydrated at different sugar syrup concentrations 40 to 700B, time 60 - 300 min. and fruit solution ratio 1:3 to 1:5. The observation recorded with respect to water loss (WL), solid gain (SG) and weight reduction (WR). The results showed 500 B sugar syrup concentration, 300 min. time, and 1:4 fruit to solution ratio were optimum conditions to obtain water loss of 44.49 %, solid gain 6.91 % and weight reduction of 51.40%. Osmotic dehydration can be one of the alternative methods for the orange preservation than the traditional methods of food preservations. Also, it will be helpful to preserve orange segments for the longer time, which will be beneficial to small scale entrepreneur to improve their socio- economical status.

scholarly journals Current Applications of Ultrasound in Fruit and Vegetables Osmotic Dehydration Processes

2021 ◽  
Vol 11 (3) ◽  
pp. 1269 ◽  
Author(s):  
Małgorzata Nowacka ◽  
Magdalena Dadan ◽  
Urszula Tylewicz
Keyword(s):  
Food Processing ◽  
Fruits And Vegetables ◽  
Osmotic Dehydration ◽  
Reduced Pressure ◽  
Transfer Processes ◽  
Long Duration ◽  
Mass And Heat Transfer ◽  
Ultrasound Assisted ◽  
Dehydration Processes

Ultrasound (US) is a promising technology, which can be used to improve the efficacy of the processes in food technology and the quality of final product. US technique is used, e.g., to support mass and heat transfer processes, such as osmotic dehydration, drying and freezing, as well as extraction, crystallization, emulsification, filtration, etc. Osmotic dehydration (OD) is a well-known process applied in food processing; however, improvements are required due to the long duration of the process. Therefore, many recent studies focus on the development of OD combined with sonication as a pretreatment method and support during the OD process. The article describes the mechanism of the OD process as well as those of US and changes in microstructure caused by sonication. Furthermore, it focuses on current applications of US in fruits and vegetables OD processes, comparison of ultrasound-assisted osmotic dehydration to sonication treatment and synergic effect of US and other innovative technics/treatments in OD (such as innovative osmotic solutions, blanching, pulsed electric field, reduced pressure and edible coatings). Additionally, the physical and functional properties of tissue subjected to ultrasound pretreatment before OD as well as ultrasound-assisted osmotic dehydration are described.

Osmotic Dehydration Pretreatment in Drying of Fruits and Vegetables

2003 ◽  
Vol 21 (6) ◽  
pp. 1101-1114 ◽  
Author(s):  
Y. K. Pan ◽  
L. J. Zhao ◽  
Y. Zhang ◽  
G. Chen ◽  
A. S. Mujumdar
Keyword(s):  
Fruits And Vegetables ◽  
Osmotic Dehydration

scholarly journals Osmotic dehydration of fruits and vegetables: a review

2012 ◽  
Vol 51 (9) ◽  
pp. 1654-1673 ◽  
Author(s):  
Ashok Kumar Yadav ◽  
Satya Vir Singh
Keyword(s):  
Fruits And Vegetables ◽  
Osmotic Dehydration

Fundamentals and Application of Osmotic Dehydration

2016 ◽  
Vol 7 ◽  
pp. 14-29
Author(s):  
M. Vázquez da Silva ◽  
J.M.P.Q. Delgado
Keyword(s):  
Fruits And Vegetables ◽  
Osmotic Dehydration ◽  
Structural Characteristics ◽  
Process Equipment ◽  
Hypertonic Solution ◽  
Water Removal ◽  
Mass Fluxes ◽  
Pre Treatment ◽  
Predicted Values

Osmotic dehydration is a water removal process that consists of placing foods, such as pieces of fruits and vegetables, in a hypertonic solution. Both mass fluxes lead to a decrease of the water activity in the product, increasing its shelf life. It can be used as a single dehydration process or as a pre-treatment of other processes such as drying, pasteurization or freezing. Heat and mass transfer gradients associated to the process produce changes in the chemical, physical and structural characteristics of the vegetable tissue. The knowledge and prediction of these changes are very important because they affect the quality of the final product, process modelling and design of process equipment. This work presents some new experimental data during osmotic dehydration of fruits. Some models were used so as to obtain predicted values during osmotic dehydration.

scholarly journals RECENT TRENDS IN OSMOTIC DEHYDRATION OF FRUITS: A REVIEW

2021 ◽  
Vol 21 (no 1) ◽  
Author(s):  
Devanakonda Revati Rajanya ◽  
Gurpreet Singh
Keyword(s):  
Fruits And Vegetables ◽  
Osmotic Dehydration ◽  
Multicomponent Diffusion ◽  
Inert Gases ◽  
Solvent Concentration ◽  
Brine Solution ◽  
Sugar Syrup ◽  
Recent Trends ◽  
Nutritional Constituents ◽  
3D Shapes

The marvel of expulsion of water from lower solvent concentration to higher concentration by a semi-perimeable membrane is osmotic dehydration, resulting in equilibrium state on both sides of the membrane. As it decreases the water activity of fruits. It is found to be most widely used application for preserving food materials. Due to colour, scent, nutritional constituents and flavour compound retention value, osmotic dehydration is favoured over other methods. Drying, shower drying, freezedrying, solidifying, vacuum packing, canning, syrup conservation (osmotic dehydration), sugar crystallization, nourishment illumination and the addition of preservatives or inert gases such as carbon dioxide are typical methods of applying these processes. The solutes used in osmotic parchedness are ordinarily sugar syrup with fruit slices or 3d shapes, and salt (sodium chloride) or vegetable brine. This can be the method of multicomponent diffusion. Water moves from fruits or vegetables to the solution in this process and certain fruit and vegetable components such as minerals, vitamins, fruit acids, etc also pass into the solution along with water to the fruits and vegetables, sugar and salt migrate. Examples that are considered are Gooseberry Murabbas (Aonla), apples, sweets, candies of Different fruits and vegetables, including pethas, parwal, Osmosis-made sweets in sugar syrup are the most popular items of commercial value available in the market made from fruits. It is processed in a brine solution before drying in pickles made from raw mango. In brine, various vegetables are handled to lower their moisture content

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